The wonderful MIL started taking Japanese food classes, and recently learnt how to make Japanese chashu. It's a pork belly rolled up, and stewed for a super long time with some mirin and soy and goodness knows what else.
Ready to be sliced, several hours later
It was GORGEOUS
She also had some ramen, which was cooked separately
All ready to go
What a beauty
Ramen with chicken stock and an onsen tamago - better than any MSG-laden commercial ramen out there.
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